Marks & Spencer (M&S) have launched their second Podcast.
The series includes interviews with M&S colleagues and guests from the world of business, government and campaign groups, it will tackle some of big issues facing business today, look at the history of the High Street and the ever-changing world of retail.
Series one takes a look at sustainable business and M&S’ Plan A programme. A second series is planned later in the year looking at the history of the High Street, working with the M&S Archive based in Leeds, and a third series is in development. Each series will feature six episodes.
Guests: Paul Willgoss, M&S’ Director of Food Technology and Geoff Ogle, Chief Executive of Food Standards Scotland, who back in 2013 was the Food Standards Agency’s Chief Investigator.
Listen and download here https://bit.ly/2ny9W5W or on iTunes.
Five years ago, the horsemeat crisis rocked the food industry. But what was it like to be in the eye of the storm, what lessons have been learned and how has it changed the industry? And why, despite not being affected, did M&S make beef traceability a priority post-crisis? We talk to two people with the answers.
Paul Willgoss and Geoff Ogle run through their memories of the crisis, what’s changed over five years and why traceability is so important. Paul talks about M&S’ response and why, despite not being affected, it was “not a cause to celebrate”. Instead M&S used it to make its approach to traceability “stronger”, something that has ultimately led to every piece of beef sold by M&S being traceable not only to the farm, but the animal it came from. Geoff Ogle speaks about how the crisis was a “wake-up call” for the industry and how “we now talk about food fraud in a way we never did prior to horsemeat.” He singles out the Food Industry Intelligence Network for the difference it has made and the work it does sharing and pooling information.
Hosted by Rachel Silver
Researched by Daniel Himsworth and Charlotte Allport
Original music: “Blue” by Rose Betts (Vocalist) and Manon Dave (Producer)
Produced and edited by Kevin Fasusi